California-Style Devilled Eggs
California-Style Devilled Eggs that includes sun-dried tomatoes, basil, balsamic vinegar. This recipe makes for the perfect appetizer!
California-Style Devilled Eggs
Making the traditional devilled egg is incredible, yet there’s a ton of variations as well. For instance, I adore the Salsa Deviled Eggs that I make, when I need that spicy kick.
Here’s another that you’ll love!
Every Christmas Eve we host a gathering where only appetizers is served. This means that one task of mine during the holiday season is to decide on what I’ll be serving our guests.
Over the years I have accumulated a list of favourites, yet I do like to change up the same-old and put a different spin on even the classic recipes.
One dish on the menu that is always a hit when entertaining is devilled eggs, it’s like an appetizer staple!
When faced with all the treats and food indulgences during the holidays, it’s nice to include healthy and protein-packed eggs in the menu as well.
So this year when contemplating a new spin on devilled eggs, where do you turn for ideas? Eggs.ca of course!
I finally settled on California-Style Devilled Eggs. I just couldn’t resist the addition of sun-dried tomatoes.
This recipe really does kick the classic devilled egg recipe up a notch. Give it a try and you might just find the traditional method so boring!
California-Style Devilled Eggs
Ingredients
- 12 hard-cooked eggs (peeled)
- 1/4 cup low fat mayonnaise or Miracle Whip (60 mL)
- 2 tsp Dijon mustard (10 mL)
- 2 tbsp finely chopped rehydrated or well drained oil-packed sun-dried tomatoes (30 mL)
- 4 tsp chopped fresh basil (20 mL)
- 1 tsp balsamic vinegar (5 mL)
- 1/4 tsp salt (1.25 mL)
- Pinch pepper
- Chopped sun-dried tomatoes (for garnish)
- Small fresh basil leaves (for garnish)
Instructions
- Cut eggs in half lengthwise.
- Remove yolks. With fork, mash yolks; add mayonnaise, mustard, sun-dried tomatoes, basil, balsamic vinegar, salt and pepper.
- Refill whites with yolk mixture. Garnish with sun-dried tomatoes and basil.
- Serve immediately or cover and store in refrigerator. Use within 2 days.
I use a lot of eggs year round but even more throughout the holidays…I make creamy puddings and other delicious treats and desserts.
Devilled eggs Devilled eggs
We love making filled eggs (deviled eggs – but my aunt is very religious so we always called them filled eggs)
I make the sweetest sweet bread!!
So many yummy cookie recipes need eggs. I don’t have a favorite. They are all good!!
Fruit cake!
sugar cookies
Yorkshire pudding and I always use 4 eggs for 12 yorkshires – so delicious. I make them whenever we have a turkey/joint/chicken or sometimes I’ll make toad in the hole which is yummy too but not a meal for Christmas.
My sister makes a really yummy strata for Xmas morning!
It’s a Ham and Hashbrown Breakfast Casserole
Eggnog. Yum yum 🙂
I like making fritattas during the holiday season as it feeds many and is easy to make!
Hard Boiled Eggs. Simple & delicious.
Gingerbread
I love your tweeks on devilled egga. I would not thought of the tomatoes or even the basil. ‘these sound very delicious and healthy as well. Thank you for this recipe.